Master chef
Utensils
Apron
baking paper
Baking tray
Bowl
Brush
Oven mitts
Peeler
Rösti grater
Rubber spatula
Sieve
Tablespoon
Teaspoon
Timer
Kitchen scales
Tea towel
Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
How it's done
The kids can help at the marked areas .
Filling
Peel the carrots, roughly grate them into a bowl. Place the spinach in a sieve, drain, squeeze out thoroughly, add to the carrots along with the cream cheese and all the other ingredients up to and including the pepper, mix.
Strudel
Carefully unfold the pastry sheets, brush with a little oil and stack on top of each other on a tea towel.
Spread the filling over the bottom third of the pastry, leaving a border of approx. 3 cm along the sides. Fold the pastry ends inwards. Loosely roll up the strudel, using the tea towel to help you. Place the strudel (seam-side down) on a baking tray lined with baking paper, brush with oil.
To bake
Approx. 30 mins. in the lower half of an oven preheated to 200 °C.
| Serve with: | Salad |
|---|
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